Delicious Fried Sopapillas Quick Bread Homemade Recipe

This Delicious Fried Sopapilla Quick Bread Homemade Recipe is such a versatile food staple. It can be stuffed with beans and cheese (just like a taco) OR covered in cinnamon, sugar and honey. It can be a main meal or a delightful dessert.

Sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in America such as New Mexico.

Delicious Fried Sopapillas Quick Bread Homemade Recipe - The Homestead Survival - Mexican Food - Frugal

Full photo credit to ‎Donna Martinez‎ – Thank you for sharing your pictures and encouraging others to make homemade delicious Sopapillas.

Ingredients:

2 cups all purpose flour

2 teaspoons baking powder

2 cups vegetable oil for frying

1 teaspoon salt

3/4 cup water

2 tablespoons shortening

Delicious Fried Sopapillas Quick Bread Homemade Recipe - The Homestead Survival - Mexican Food - Frugal Homesteading

Directions:

1. In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.

2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

3. On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.

Dessert: Sugar, cinnamon, honey, jam, peanut butter, syrup

Meal: stuff like a taco, sandwich, tuna salad, sloppy joes ….. just stuff it full of your favorite food. Use sopaipillas like a bread pocket.

A sopaipilla is traditionally made from leavened wheat dough (or a mixture of wheat flour and masa harina) to which some shortening or butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes. The shapes are 8–10 cm in size for the longest dimension (if intended for a dessert) or 15–20 cm (if intended to be stuffed for a main course). The shapes are then deep-fried in oil, sometimes after allowing them to rise further before frying: the frying causes the shapes to puff up, ideally forming a hollow pocket in the center.

 

 

 

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